3 capfuls of Rumchata (or use 1 teaspoon cinnamon or more to your liking, if not using RumChata)

1 tablespoon vanilla almond milk

Directions

Preheat oven 350° F. Spray your doughnut pan with non-stick spray and set aside.In a bowl, whisk flour, baking powder, salt and spices together and set aside.In a large bowl, whisk together oil, Greek yogurt, brown sugar, egg, vanilla, pumpkin and almond milk until combined. Slowly add the dry ingredients into the mixture and stir until just combined, being careful not to over mix or the donuts will be tough and chewy.Using a pastry bag or a plastic baggie with the corner cut off, pipe the batter into each doughnut cup, about 2/3 full, but not overflowing.Bake for 11 - 13 minutes, until donuts spring back when gently pressed. Turn donuts out onto a wire rack and allow to cool completely.While the donuts are cooling, make the RumChata glaze.RumChata GlazeCombine all ingredients in a small bowl and whisk until smooth.Once doughnuts are completely cool, dip the top of each doughnut into the glaze and set back onto the wire rack.